Invoice template
Catering Invoice Template (Nigeria)
Per-plate or per-head billing for owambe, corporate lunches and small chops, with headcount and menu on the invoice.
- Free
- No sign-up
- Nothing uploaded
- Updated for 2026
- Updated September 2026
Sample lines, edit anything
| Description | Qty | Unit | Amount |
|---|---|---|---|
| Jollof rice, fried rice and chicken, per plate | 200 | ₦4,500 | ₦900,000 |
| Small chops platter (serves 10) | 15 | ₦25,000 | ₦375,000 |
| Service staff, per person per event | 6 | ₦15,000 | ₦90,000 |
| Subtotal | ₦1,365,000 | ||
Both open in Office, Google Docs or Sheets. Built on your device, with naira, TIN, CAC and 7.5% VAT already on the page.
What to get right on a caterer and event food invoice
- Quote per plate and multiply by confirmed headcount. Show the headcount as the quantity.
- State the cut-off date for headcount changes on the invoice.
- Corporate clients deduct WHT: 2% on food supplied as goods, 5% on service staff.
Questions people ask
- Is VAT charged on catering?
- Basic food items are VAT-exempt but prepared catering is standard-rated once you pass the small-company threshold.
- How do I handle a deposit?
- Issue a proforma for 60% to secure the date, then the final invoice after the event with the actual headcount.
- Should I charge for leftovers or wastage?
- No. Charge for the confirmed headcount and state that on the invoice.
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When a document is not enough
A document is a one-off. Books are every month.
Download and you are done. Save to ereQa and the invoice sits in your books, gets matched to the payment when it lands, and is ready for your accountant and for e-invoicing.
See ereQa